5 Shortbread Cookie Recipes

Shortbread cookies are wonderfully simple: plenty of butter, a little sugar, and a tender crumb that practically melts in your mouth. These five Shortbread Cookie Recipes give you a mix of classic, fruity, nutty, and jam-filled favorites, making them perfect for cookie trays, afternoon tea, holidays, or a quiet treat with coffee.

Quick Summary

This collection includes Classic Shortbread Cookies, Thumbprint Cookies, Raspberry Shortbread Cookies, Butter Shortbread Cookies, and Almond Shortbread Cookies. Each recipe has its own little twist while keeping the buttery, delicate texture that makes homemade shortbread so good.

1. Classic Shortbread Cookies

Classic Shortbread Cookies have a delicate, buttery crumb with a lightly crisp edge and simple sweetness. This traditional version is easy to prepare and works beautifully for everyday baking or holiday cookie plates.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Beat the softened butter and powdered sugar until smooth and creamy.
3. Mix in the vanilla extract.
4. Add the flour and salt gradually, mixing until a soft dough forms.
5. Gently bring the dough together without overmixing.
6. Roll the dough to about ½ inch thick on a lightly floured surface.
7. Cut into rounds, squares, or your favorite shapes.
8. Place the cookies on the prepared baking sheet.
9. Chill the shaped cookies for 15–20 minutes.
10. Bake for 15–18 minutes, until the edges are lightly golden.
11. Let the cookies cool on the baking sheet for several minutes before transferring them to a rack.

2. Thumbprint Cookies

Thumbprint Cookies combine a tender shortbread base with a sweet raspberry center. The buttery cookie and fruity filling make every bite feel a little more special without making the recipe complicated.

Ingredients

Cookie Dough

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt

Filling

• ½ cup raspberry jam

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Beat the butter and sugar until creamy.
3. Mix in the vanilla.
4. Gradually add the flour and salt until a soft dough forms.
5. Roll the dough into small balls.
6. Place the balls on the prepared baking sheet.
7. Gently press your thumb or the back of a small measuring spoon into the center of each cookie.
8. Fill each indentation with about ½ teaspoon of raspberry jam.
9. Bake for 12–15 minutes, until the edges are lightly golden.
10. Cool completely before serving.

Tip: Don’t overfill the centers. A small amount of jam is enough to create a pretty filling without overflowing during baking.

3. Raspberry Shortbread Cookies

Raspberry Shortbread Cookies combine buttery cookie dough with bright raspberry flavor for a fruity twist on traditional shortbread. The sweet-tart raspberry addition pairs beautifully with the rich buttery base.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• ⅓ cup raspberry jam
• ¼ cup freeze-dried raspberries, crushed

Instructions

1. Preheat the oven to 325°F (165°C).
2. Beat the butter and powdered sugar until smooth.
3. Add the vanilla and mix well.
4. Gradually add the flour and salt.
5. Fold in the crushed freeze-dried raspberries.
6. Shape the dough into a disk, wrap it, and chill for 30 minutes.
7. Roll the dough to about ¼–½ inch thick.
8. Cut into desired shapes and place on a lined baking sheet.
9. Add a small amount of raspberry jam to the center of each cookie.
10. Bake for 14–17 minutes, until the edges are lightly golden.
11. Cool completely before serving.

4. Butter Shortbread Cookies

Butter Shortbread Cookies keep the ingredient list simple and let the rich flavor of real butter shine. Their crumbly, tender texture makes them especially good alongside tea, coffee, or hot chocolate.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet.
2. Cream the butter and sugar until smooth and fluffy.
3. Mix in the vanilla extract.
4. Add the flour and salt gradually.
5. Mix until the dough just comes together.
6. Press the dough into a lightly greased or parchment-lined 8-inch square pan, or roll it out and cut shapes.
7. Prick the surface lightly with a fork when using the pan method.
8. Chill for 20 minutes.
9. Bake for 18–22 minutes, until the edges are lightly golden.
10. Let the shortbread cool before cutting into squares or rectangles.

5. Almond Shortbread Cookies

Almond Shortbread Cookies add a gentle nutty flavor to the classic buttery cookie. Ground almonds give the cookies a delicate texture while almond extract makes their flavor wonderfully fragrant.

Ingredients

• 1¾ cups all-purpose flour
• ½ cup finely ground almonds
• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 tsp almond extract
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions

1. Preheat the oven to 325°F (165°C).
2. Whisk together the flour, ground almonds, and salt.
3. Beat the butter and powdered sugar until creamy.
4. Mix in the almond and vanilla extracts.
5. Gradually add the dry ingredients and mix until a soft dough forms.
6. Shape the dough into a disk, wrap it, and refrigerate for 30 minutes.
7. Roll the dough to about ½ inch thick.
8. Cut into rounds or other shapes.
9. Arrange the cookies on a parchment-lined baking sheet.
10. Bake for 15–18 minutes, until the edges turn lightly golden.
11. Cool completely before serving.